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Master Fujiwara is globally acclaimed for creating not only stunning knives, but incredibly high-performance knives. His work has a rustic fit and finish which for those keen on wanting to learn how to polish a spine or choil, is even better given you'll end up with a high-performance knife and a new set of skills.
His Denka line is the crême de la crême and represents the pinnacle of his craftsmanship. Every Denka line knife is made with his own proprietary Aogami Super steel which is hand forged in house. With a steel he tempers between 65-67 HRC, any knife from the Denka line is sure to retain a screaming sharp edge for a very long time.
What's more? With an attractive kurouchi finish and a hand-hammered (tsuchime) pattern, his Denka line knives are not only high performers but very easy on the eyes.
If you get the opportunity to score a Denka with his signature finger notch, you are set and using the knife will be that much more comfortable.
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!
Edge Length- 210mm
Heel Height - 52.5 mm
Steel Type- Aogami Super
Bevel- Double Bevel
The Fujiwara Denka is a well-known and much-loved knife among knife enthusiasts. The heat treatment of the Blue Super steel is top-notch and quite special to use and sharpen. Fujiwara's signature finger notch is also unique, but the most "unique" part of Fujiwara's knives is the "wabi-sabi." Fujiwara is notorious for producing some slightly imperfect knives. To many owners, however, the imperfections in the kurouchi finish or in the grind just show that their knife is truly one of a kind and handmade.